"Come For: A touristy simulation of a barbecue experience with shockingly solid brisket. Why does Virgil’s specify that it’s “Real Barbecue”? Is it supposed to be reassuring? Because it's not. If anything, the words have the opposite effect. But here’s a real curveball for you: The ribs here are actually pretty good, with lots of melty fat and a crust so salty it burns the inside of your mouth. The brisket is also oddly respectable—not too dry, a good amount of smoke—and the wood-paneled, bi-level space almost makes you feel like you’re in a real BBQ joint. (As long as you ignore all the tourists and nachos.) Skip the pulled pork, but do try the coleslaw." - bryan kim, willa moore, neha talreja, will hartman, ciera velarde
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